This P.F. Chang's Mongolian Beef copycat recipe is made with tender strips of beef that are wok-fried, then coated with a sweet and tangy garlic ginger sauce! The fan-favorite entree is always delicious, but even better when it's homemade! Truly a 'better than restaurant' quality meal the whole family will love!
P.F. Chang's Mongolian Beef Copycat Recipe
Jump to:
🥘 Ingredients
- Beef - 1 lb of flank steak or thin cut sirloin.
- Cornstarch - You will need about a ¼ cup.
- Vegetable Oil - 1 cup + 2 tsp, you can substitute for almost any other oil like olive oil or coconut oil.
- Garlic -1 tablespoon minced or chopped.
- Ginger - ½ teaspoon fresh, minced.
- Soy Sauce - ½ cup regular or low sodium.
- Water - ½ cup.
- Dark Brown Sugar - ¾ cup of dark brown sugar is recommended, but light brown sugar also works.
- Green Onions - You will need 2 chopped or sliced on the diagonal in 1-inch lengths.
- Sesame Seeds - Optional garnish.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-By-Step Instructions
- Slice your ¼ inch thick beef against the grain into bite-size strips, angling your knife at 45 degrees while slicing for wider cuts. Place meat in cornstarch and coat evenly, let the coated beef strips sit for 10 minutes with the cornstarch on them.
- Heat 2 teaspoons of the vegetable oil in a saucepan over medium-low heat (don't let the oil get too hot).
- Add the ginger and garlic for a quick 30-second cook (without letting them get browned or burnt) and then add soy sauce, water, and brown sugar. Stir to dissolve the brown sugar.
- Increase the heat to medium and bring the sauce to a boil. Boil for 2-3 minutes (sauce should thicken slightly) and remove from heat.
- While the meat is sitting in the cornstarch, heat up your wok or skillet (skillet will work as long as you add enough oil to cover the meat sufficiently) at medium heat. Add 1 cup of oil to heat it up, making sure that it is hot, but that it doesn't start smoking.
- Add the sliced beef, shaking excess cornstarch off if necessary. Cook for approximately 2 minutes, stirring to ensure even cooking, or long enough to get color on the edges of the strips. Using a slotted spoon, remove the beef to paper towels.
- Drain out oil from the wok (or skillet) and return the wok to the heat.
- Add the meat back to the wok and cook for one minute (still on medium heat). Then, add the sauce and cook, stirring frequently, for an additional minute.
- Toss in the sliced green onions and cook for one final minute.
- Remove from heat when done and serve immediately.
This dish is awesome on its own, but even better when served with my Hibachi Noodles or Panda Express Fried Rice!
🍚 Other Asian Favorites
- Sweet Potato Sushi
- Air Fryer Frozen Potstickers
- Leftover Ham Ramen
- Ponzu Sauce
- Kung Pao Chicken
- Seared Ahi Tuna Steaks
📋 Recipe
P.F. Chang's Mongolian Beef Copycat Recipe
This P.F. Chang's Mongolian Beef copycat recipe is made with tender strips of beef that are wok fried, then coated with a sweet and tangy garlic ginger sauce! The fan favorite entree is always delicious, but even better when it's homemade! Truly a 'better than restaurant' quality meal the whole family will love!
Servings: 4 people
Calories: 367kcal
Prep 10 minutes
Cooking 15 minutes
Total Time 25 minutes
Pin Recipe
Share on Facebook
Ingredients
- 1 lb beef (flank steak or thin cut sirloin)
- ¼ cup cornstarch
- 1 cup vegetable oil
- 2 teaspoon vegetable oil
- 1 tablespoon garlic (minced or chopped)
- ½ teaspoon ginger (fresh, minced)
- ½ cup soy sauce
- ½ cup water
- ¾ cup dark brown sugar (dark brown sugar is recommended, but light brown sugar also works)
- 2 green onions (chopped or sliced on the diagonal in 1 inch lengths)
- sesame seeds (optional garnish)
Instructions
- Slice your ¼ inch thick beef against the grain into bite size strips, angling your knife at 45 degrees while slicing for wider cuts. Place meat in cornstarch and coat evenly, let the coated beef strips sit for 10 minutes with the cornstarch on them.
- Heat 2 teaspoon of the vegetable oil in a saucepan over medium low heat (don't let the oil get too hot). Add the ginger and garlic for a quick 30 second cook (without letting them get browned or burnt) and then add soy sauce, water, and brown sugar. Stir to dissolve the brown sugar. Increase the heat to medium and bring the sauce to a boil. Boil for 2-3 minutes (sauce should thicken slightly) and remove from heat.
- While the meat is sitting in the cornstarch, heat up your wok or skillet (skillet will work as long as you add enough oil to cover the meat sufficiently) at a medium heat. Add oil to heat it up, making sure that it is hot, but that it doesn't start smoking.
- Add the sliced beef, shaking excess cornstarch off if necessary. Cook for approximately 2 minutes, stirring to ensure even cooking, or long enough to get color on the edges of the strips. Using a slotted spoon, remove the beef to paper towels. Drain out oil from wok (or skillet) and return the wok to the heat.
- Add the meat back to the wok and cook for one minute (still on medium heat). Add the sauce and cook, stirring frequently, for an additional minute. Then add the sliced green onions and cook for one final minute.
- Remove from heat when done and serve immediately.
Nutrition
Calories: 367kcal (18%) | Carbohydrates: 47g (16%) | Protein: 28g (56%) | Fat: 8g (12%) | Saturated Fat: 4g (25%) | Cholesterol: 68mg (23%) | Sodium: 1695mg (74%) | Potassium: 520mg (15%) | Fiber: 1g (4%) | Sugar: 41g (46%) | Vitamin A: 60IU (1%) | Vitamin C: 2mg (2%) | Calcium: 72mg (7%) | Iron: 3mg (17%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
mongolian beef, P.F. Chang's Mongolian Beef Copycat
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Thanks for coming! Let me know what you think: